Buttered Challah Pudding with Pears, Cherries and Almonds

Submitted by Starscr292


6-8 Tb. butter, softened
3 c. milk
4 eggs, lightly beaten
1/2 t. vanilla
1/2 t. almond extract
1/4 t. salt
1-1/4 lb. leftover slightly dry challah, thick sliced and toasted
3 c. dried cherries
3 ripe pears
1 to 1-1/4 c. demerara sugar (I use light brown sugar)
1 cup sliced almonds

Preheat oven to 375 degrees.  Butter 10" square baking dish.  Mix together milk, eggs, vanilla, almond extract and salt.

Spread challah toast with butter reserving 3 Tb., then cut challah into bitesize chunks.

Add the buttered challah and dried cherries to the milk mixture and fold in gently so all the bread is coated.

Core and dice pears.  Do not peel them.  Layer the bread, sugar, almonds and pears in the dish ending with a layer of sugar.  Dot with butter.  Bake for 40-50 minutes or until caramelized.

(If you plan to serve after a meat meal, use fruit juice in place of the milk)